The gastronomy of Alcalá de Henares, a footprint of Don Quixote

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The gastronomy of Alcalá de Henares is characterized by bringing back memories of culinary allusions of El Quijote. Dishes like garlic soups, Manchegas migas with chorizo ​​or fried eggs, and a variety of dishes prepared with fresh vegetables from the Vega del Henares, in addition to the tastiest roasts of lamb and kid, or baked fish such as sea bream or sea bass.

This kitchen in Alcalá de Henares is one of the most complete, rich and varied in the Community of Madrid. A wealth that has its roots in the Spain of the Golden Age, from the writer Miguel de Cervantes. There is no better place to enjoy an evocative and unique cuisine like the streets of Complutenses, full of history and places that have deserved to be recognized as a World Heritage Site.

Alcalaínos duels and losses

In place of the spot, whose name I don't want to remember, not long ago that a nobleman of the spears lived in the shipyard, Old widget, skinny nag and greyhound runner. A pot of something more cow than ram, splash the nights, duels and losses on Saturdays ... In this way, this well-known dish was mentioned as "Merced de Dios" because it was considered that it could not be absent in any house no matter how poor it was. Ingredients for four people: 3 eggs, 100 grams of pork belly, Ham and mince, Lamb brains, Olive oil, 1 tablespoon vinegar, will, pepper and a bay leaf.

Duels and losses

Oil and Gas

Rondeñas dish migas
Oil and Gas, the traditional dish of La Mancha

Elaboration of peasant origin that spread in such a way throughout the country that it ended up giving multiple variants according to the regions. In Alcalá it is prepared in the same way as in La Mancha, with settled bread, finely cut, bacon, paprika and garlic.

Bread has been a staple food for the population since time immemorial and wasting it a real crime. Hence, even being hard, they will always look for a way to take advantage of it in some of the meals. It began by gilding it with garlic and lamb fat. After the discovery of America, along with gold and other precious metals, many new products unknown to Europeans began to arrive on the Peninsula, including paprika.

In the time of Cervantes, this ingredient gave its personal touch to our foods such as chorizo ​​or loin., and it served to give personality and its characteristic coloring to our crumbs.

Some deeply rooted customs in Alcalá remain today, like the chocolate snack with crumbs and croutons. Regarding desserts and pastries, include the crusted, the convent sweets and the excellent caramelised almonds, the tiles of Alcalá, two specialties that you can enjoy.

Crusted

Crusted

The crust of Alcalá is a traditional dessert of Alcalá de Henares (Spain). It consists of several layers of puff pastry, custard cream, meringue and almond. It was created in the 19th century by the confectioners Salinas, former royal pastry chefs. It is an emblematic sweet of the city.

Donuts from Alcalá

Donuts

On his way through Alcalá de Henares, It seems essential to try the Caramelised Almonds, the Rosquillas de Alcalá and the crusted cakes, invented by confectioners Salinas, former royal pastry chefs. Some of these recipes can be found daily in the main restaurants of the city, like the Scorching Casa Benito restaurant.

But nevertheless, is in its two annual gastronomic events, the Gastronomic Week and the Cervantine Gastronomic Days in October, when the visitor has more opportunities to try recipes such as 'the kid from the island', ‘Dorotea's stewed meat’, 'Quail in old wine' or 'the shepherd rabbit'. further, in this restaurant, you can taste products such as Iberian, sheep's cheeses, accompanied by a glass of wine.

Scorching Casa Benito, a reference restaurant in the city and the Community of Madrid, where you can make a stop and eat a top quality grilled meat and own breeding such as yearn beef, like the Entrecot; and the Iberian field bait pig, tenderloin. It is an idyllic restaurant also to visit the most outstanding monuments and curiosities of the city.

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